This Holiday Baked Alaska is my all-time favorite dessert! With a rich chocolate brownie base, peppermint, mint chocolate chip, and vanilla ice creams, and peaks of toasted meringue all over, Baked Alaska is a gorgeous and delicious dessert to serve for the holidays that will blow everyone away. The best part is that you can prepare it days or even WEEKS in advance and keep it in the freezer until you’re ready to serve!

Removing a slice from Holiday Baked Alaska.Pin

What is Baked Alaska

Baked Alaska is a dessert consisting of a layer of cake (in this recipe, a brownie), topped with a layered ice cream dome and then covered with meringue that gets toasted either under the broiler in your oven or with a kitchen blow torch. It’s absolutely heavenly! Where does the name come from? They call it Baked Alaska because you’re baking something that is traditionally cold. It creates a really interesting dessert with the contrasting temperatures!

Whole baked Alaska with toasted meringue.Pin
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Why Make This Holiday Baked Alaska?

Show-stopping Presentation: When I make this Holiday Baked Alaska, anyone who lays eyes on it exclaims, “Wow! It’s gorgeous!”. The contrast in textures and temperature after torching (or broiling) it makes it a visually striking and memorable dessert that you have to serve at your next holiday gathering!

Perfect Flavor Combo: Who wouldn’t want a delicious brownie topped with loads of ice cream and toasty meringue? While you can layer any of your favorite ice cream flavors in this recipe, this holiday version leans towards festive flavors like peppermint and mint to add a holiday touch.

Fun and Challenging Experience: Creating a baked Alaska will definitely feel like an emotional rollercoaster at times! Patience is key, but trust me, that first slice is worth every bit of anticipation. You can enjoy every bite and be proud of your accomplishment!

Slice of Holiday Baked Alaska on a plate in front of the rest of the baked Alaska on a cake stand.Pin

How to Make Holiday Baked Alaska

The Ingredients:

Ice Cream Dome:

  • Peppermint Ice Cream
  • Mint Chocolate Chip Ice Cream
  • Vanilla Ice Cream

Brownie Base:

  • Butter
  • Bittersweet Chocolate
  • Eggs
  • Sugar
  • Vanilla
  • Flour
  • Baking Powder
  • Kosher Salt

Meringue Topping:

  • Eggs whites
  • Cream of Tartar
  • Sugar
Ingredients for holiday baked Alaska.Pin

Baked Alaska Instructions:

1. Build the Layered Ice Cream Dome:

  • Line a 4 quart metal or glass bowl with plastic wrap. The bowl should have a 9 inch diameter to match the brownie cake pan in later steps. First, scoop out the softened peppermint ice cream and smooth into a flat surface. Freeze layer for at least 30 minutes. Repeat with mint chocolate chip ice cream and then vanilla ice cream, freezing after each layer to ensure they don’t bleed into one another.
  • Cover the bowl with plastic wrap and freeze for 8 hours minimum or overnight. It can be frozen longer than that if you need/want to. Just keep it covered.

2. Bake the Brownie Base:

  • Preheat oven to 350°F.
  • Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
  • Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute stirring every 30 seconds so that chocolate doesn’t burn.
  • In a separate bowl, whisk the eggs, sugar and vanilla until combined.
  • In another bowl, whisk the flour, baking powder and salt until combined.
  • Add the cooled chocolate mixture to the eggs and whisk to combine.
  • Add the flour to the chocolate mixture and whisk to combine.
  • Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour. Allow to cool completely before continuing to next step.

3. Build the Baked Alaska:

  • When the brownie cake is completely cool, turn it out onto a large flat serving plate, about 12 inches in diameter. If you’re going to broil the meringue in the oven later, make sure to do this on an oven safe platter!
  • Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer while you make the meringue.

4. Make Meringue and Cover Ice Cream Dome:

  • Whip the room temperature egg whites and cream of tartar for 2 minutes on medium high speed.
  • Increase the speed to high and add the sugar in a slow stream until stiff (but not dry) peaks form, about 4 minutes.
  • Remove the ice cream cake from the freezer. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
  • Freeze for at least 3 hours or until you’re ready to serve. You can make this days in advance if you want.

5. Toast the Meringue:

  • Carefully light a kitchen torch or small blow torch. Use the torch to toast the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue.
  • Alternately, if you don’t have a blow torch, you can turn on your broiler, place the baked Alaska on the lowest rack and broil until golden.
  • Slice and serve.
A person using a blow torch to toast meringue on the outside of a baked Alaska.Pin

Tips for Making a Perfect Baked Alaska

1. Freeze Between Ice Cream Layering: If you put the bowl of ice cream in the freezer between each ice cream layer you can ensure the layers won’t bleed into each other. You’ll end up with a perfectly layered inside to reveal when you cut into the dessert!

2. Prep Ahead for Convenience: If covered properly, you can leave the layered ice cream bowl and the brownie base in the freezer for days (even weeks) until you’re ready to start assembling the baked Alaska. So while this dessert takes time, you can do it over the course of a week or two if you want! You can also freeze the completed dessert and toast the meringue right before serving for another time saving option.

3. Customize The Flavors: This recipe calls for ice cream flavors that remind me of the holidays, but feel free to experiment with other complimentary ice flavors that you love and that suit your taste preferences!

4. Work Quickly: Anytime the ice cream is out of the freezer, it will want to start to melt. The meringue will act as an insulation for the ice cream to a certain point, but work swiftly when assembling to maintain the cold temperature. Have all of your components ready and work with purpose. And when in doubt, put it back in the freezer!

5. Torch and Broil Gently: Think of toasting the meringue like you’re roasting a marshmallow over a campfire. Keep a close eye on it to prevent burning and rotate the dessert for even browning.

6. Enjoy the Experience: Making a Holiday Baked Alaska is a labor of love, but it can be a fun and rewarding experience. Don’t forget to enjoy the process! The feeling of accomplishment when you cut into that first slice is worth it, I promise.

7. When Serving: Wetting your knife in hot water in between cuts makes the dessert easier to cut, especially if it’s been in the freezer for a long time.

Holiday Baked Alaska with a view of the layers inside the dessert.Pin

More Delicious Holiday Desserts

I worked on a holiday project for Betty Crocker, and this Holiday Baked Alaska is one of the recipes I contributed to them based on a combination of my favorite desserts and flavors. It’s one of the most un-weelicious recipes I’ve ever created because it’s packed with sugar, but since it’s the holidays and I don’t believe in deprivation, I decided to put it here, too! I find this to be a super delicious dessert, not to mention a total show piece for your guests.

Let me know if you attempt this dessert and leave any questions you may have in the comments! Tag me on social media if you make it. I love seeing all your Weelicious holiday recipes!

Pin

Holiday Baked Alaska

Holiday Baked Alaska is an old-school, total show-stopping dessert! It features layers of ice cream on top of a delicious brownie base that's topped with toasted meringue. Absolutely heavenly!
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 16
Author: Catherine McCord
Prep Time 1 hour
Cook Time 50 minutes
Freezing Time: 8 hours
Total Time 9 hours 50 minutes

Equipment

  • kitchen blow torch
  • 4 quart bowl
  • 9 inch cake pan
  • mixing bowls

Ingredients  

Ice Cream Dome:

  • 1 pint peppermint ice cream, softened
  • 1.5 quarts mint chocolate chip ice cream, softened
  • 1.5 quarts vanilla ice cream, softened

Brownie Base:

Meringue Topping:

Instructions 

For the Ice Cream Dome:

  • Line a 4 quart metal bowl with plastic wrap. The bowl should have a 9 inch diameter to match the brownie cake pan in later steps. You will be layering each ice cream flavor. First, scoop out the softened peppermint ice cream and smooth into a flat surface. Freeze for at least 30 minutes. Repeat with mint chocolate chip ice cream and then vanilla ice cream, freezing after each layer is added to ensure the layers don't bleed into one another.
  • Cover the bowl with plastic wrap and freeze for 8 hours minimum or overnight. You'll want to freeze until th ice cream dome is very solid.

For the Brownie Base:

  • Preheat oven to 350°F.
  • Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
  • Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute stirring every 30 seconds so that chocolate doesn't burn.
  • In a separate bowl, whisk the eggs, sugar and vanilla until combined.
  • In another bowl, whisk the flour, baking powder and salt until combined.
  • Add the cooled chocolate mixture to the eggs and whisk to combine.
  • Add the flour to the chocolate mixture and whisk to combine.
  • Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour. Allow to cool completely before continuing to next step.

Build the Baked Alaska:

  • When the brownie cake is completely cool, turn it out onto a large flat, ovenproof plate, about 12 inches in diameter.
  • Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer while you make the meringue.

For the Meringue:

  • Whip the room temperature egg whites and cream of tartar for 2 minutes on medium high speed.
  • Increase the speed to high and add the sugar in a slow stream until stiff (but not dry) peaks form, about 4 minutes.
  • Remove the ice cream cake from the freezer. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
  • Freeze for at least 3 hours or up to 2 days.

Toast the Meringue:

  • Carefully light a kitchen torch or small blow torch. Use the torch to toast the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue.
  • Alternately, if you don't have a blow torch, you can turn on your broiler, place the baked Alaska on the lowest rack and broil until golden.
  • Slice and serve.

Notes

Freeze Between Ice Cream Layering: If you put the bowl of ice cream in the freezer between each ice cream layer you can ensure the layers won’t bleed into each other. You’ll end up with a perfectly layered inside to reveal when you cut into the dessert!
Prep Ahead for Convenience: If covered properly, you can leave the layered ice cream bowl and the brownie base in the freezer for days (even a week) until you’re ready to start assembling the baked Alaska. So while this dessert takes time, you can do it over the course of a week or two if you want! You can also freeze the completed dessert and toast the meringue right before serving for another time saving option.
Customize The Flavors: This recipe calls for ice cream flavors that remind me of the holidays, but feel free to experiment with other complimentary ice flavors that you love and that suit your taste preferences!
Work Quickly: Anytime the ice cream is out of the freezer, it will want to start to melt. The meringue will act as an insulation for the ice cream to a certain point, but work swiftly when assembling to maintain the cold temperature. Have all of your components ready and work with purpose. And when in doubt, put it back in the freezer!
Torch and Broil Gently: Think of toasting the meringue like you’re roasting a marshmallow over a campfire. Keep a close eye on it to prevent burning and rotate the dessert for even browning.
When Serving: Wetting your knife in hot water in between cuts makes the dessert easier to cut, especially if it’s been in the freezer for a long time.

Nutrition

Calories: 821kcal | Carbohydrates: 107g | Protein: 12g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 389mg | Potassium: 596mg | Fiber: 3g | Sugar: 84g | Vitamin A: 1258IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 3mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. You need to use an ovenproof plate or platter! You could also use a pie tin or cookie sheet!

  2. How do you get the plate from the freezer to a five hundred degree oven without it breaking? Do you have to let the plate defrost first? Is there some sort of special plate that can go to oven from freezer without cracking?

  3. Yes = a video please – it looks amazing and overwhelming, but delicious – would love to see you making this. Thank you!

  4. Could you make a video for this? it seems a little complicated but I am determined to make it for Christmas

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